Thanksgiving has always been my favorite holiday, and for years it was the holiday that grounded us together. I was born on Thanksgiving and married on Thanksgiving weekend, so when I say it’s my favorite holiday, I seriously mean it. Every year we’d have a gathering of twenty-five plus people — siblings, aunts, grandparents, cousins, and always a friend or two (sometimes friends met that day who just needed somewhere to go).

Life has changed a lot over the years. My mom passed in 2020 and my dad in 2022, leaving huge gaps in our lives and at our Thanksgiving table. Cooking certain dishes has become our way of keeping them close — a small ritual that keeps them present even as the table changes.

The Butterscotch Squash is a recipe my dad and I made together every year. We never measured anything — it was all instinct and vibes — but I’ve tried to pin the amounts down as best I can. We always liked it a little sweeter — more butter, more brown sugar — but for anyone who prefers a more savoury squash dish, I’ve included a balanced, neutral version that can be dressed up to match whatever vibe is happening at your table.

The Brussels Sprouts with Pancetta & Garlic aren’t a long-standing tradition, but they were one of my mom’s favourites — especially when they were crispy and salty — so they’re joining the table this year in her honour. These Brussels sprouts can lean salty and savoury with parmesan and red pepper flakes, or swing sweet when finished with a balsamic-maple glaze that pairs perfectly with the squash.

Two simple sides that you can easily adapt, two people I miss deeply, and a holiday that lets me weave them both back into the day.

Dad’s Butterscotch Squash

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Dad’s Butterscotch Squash

A caramelized butternut squash side dish made with butter, brown sugar, and warm spices. A nostalgic, crowd-pleasing Thanksgiving recipe that can be made sweeter or more savoury.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Side Dish

Keyword: Butternut Squash, Squash, Thanksgiving

Servings: 6

Author: Mikki Caplan-Zaple

Equipment

• Food Processor, Blender or a good masher.

Ingredients

• 1 Butternut Squash
• 2 tbsp Neutral Oil
• 2 tbsp Butter Softened or Melted
• 2 tbsp Brown Sugar
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1/8 tsp Ground Ginger
• 1/2 tsp Kosher Salt

Optional Crumble

• 1/2 cup Pecans or Breadcrumbs
• 1 tbsp Brown Sugar
• 2 tbsp Melted Butter
• Pinch Cinnamon

Instructions

• Preheat oven to 400°F (205°C).
• Brush the cut sides of the butternut squash with oil.
• Place the squash cut-side down on a parchment-lined baking sheet.
• Roast for 25–35 minutes, then flip the squash cut-side up.
• Continue roasting for another 20–30 minutes, or until the squash is very soft.
• In a small bowl, whisk together the melted butter, brown sugar, cinnamon, nutmeg, ginger, and salt.
• Scoop the roasted squash into a mixing bowl or food processor.
• Add the butterscotch mixture and purée until smooth and velvety.
• Reduce oven temperature to 375°F (190°C).
• Transfer the squash purée to a baking dish and smooth the top.
• Bake for 20–30 minutes, or until the edges caramelize and the top deepens in color.
• If using the crumble topping, mix the breadcrumbs or pecans with brown sugar, melted butter, and cinnamon.
• Sprinkle the crumble over the squash halfway through the second bake.
• Continue baking until the crumble is golden and crisp.

Notes

• A large butternut squash usually yields 3–4 cups of purée.
• This recipe is very flexible — the amounts of butter, brown sugar, and spices can be increased or decreased to match your table’s taste.
• The second bake is what creates the rich caramelized “butterscotch” flavor.
• The squash can be made a day ahead and reheated in the oven before serving.

 

Variations

Sweeter Version (our family favourite):

• Add an extra 1 tbsp brown sugar.
• Add an extra 1 tbsp melted butter.
• Drizzle 1–2 tsp maple syrup over the top during the last 5 minutes of baking.

More Savoury Version:

• Keep sweetness as written or reduce the brown sugar.
• Add a crack of black pepper or a pinch of thyme to the purée.
• Finish with flaky salt after baking.
• Use the breadcrumb crumble instead of pecans.

Crunchy Topping Options:

• Use chopped pecans for a sweeter, richer finish.
• Use breadcrumbs for a savoury, crispy crust.
• Add cinnamon or nutmeg to either topping for extra warmth.

Brussels Sprouts with Pancetta & Garlic

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Brussels Sprouts with Pancetta & Garlic

Crispy, salty Brussels sprouts tossed with pancetta and garlic — a simple, elevated side dish made in honour of my mom, who loved them best when they were golden and caramelized. Easily finished either savoury or sweet depending on what your table calls for.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time32 minutes mins

Course: Side Dish

Keyword: Brussel Sprouts, Garlic, Thanksgiving

Servings: 6

Equipment

• 1 Large Skillet

Ingredients

• 1-2 lbs Trimmed and Halved Brussel Sprouts
• 4-6 ozs Pancetta or Thick-cut Bacon Lardons
• 4 cloves Minced Garlic Use Spice World minced garlic for ease and flavor
• 1-2 tbsp Olive Oil As needed
• Salt and pepper to taste

Optional Finishing Ingredients

• 1 tbsp Butter
• 1 tbsp Balsamic Vinegar
• 1 tsp Brown Sugar Can be replaced with Maple Syrup, Honey or Molasses.
• Saved Parmesan
• Red Pepper Flakes
• Lemon Zest
• Toasted Pecans or Walnuts

Instructions

• Heat a large skillet over medium heat.
• Add pancetta or lardons and cook until crispy, about 5–7 minutes.
• Remove with a slotted spoon and leave the rendered fat in the pan.
• Increase heat to medium-high.
• Add Brussels sprouts to the skillet, placing as many as possible cut-side down.
• Let them cook undisturbed for 5–7 minutes until deeply browned.
• Add the garlic and cook for 1–2 minutes until fragrant.
• Optional: Transfer sprouts to a baking sheet and roast at 400°F (205°C) for 10–15 minutes for extra crispiness.
• Choose your finishing style (see notes below) and toss with the sprouts while still hot.
• Return crispy pancetta to the pan and toss to combine.
• Taste and adjust salt, pepper, or finishing flavour as needed.

Notes

Variations

Savoury & Salty Version (Mom’s favourite)

• Finish with shaved Parmesan and freshly cracked black pepper.
• Add a pinch of red pepper flakes for heat.
• Use the rendered pancetta fat + a pat of butter for richness.

Sweet-Savoury Version (pairs beautifully with the squash)

• Stir together ½–1 tbsp balsamic vinegar and 1 tsp maple syrup or brown sugar.
• Pour over the sprouts during the last minute of cooking or right after roasting.
• Add toasted pecans for sweetness and crunch.

Bright & Punchy Version

• Add lemon zest and a squeeze of lemon juice before serving.
• Use red pepper flakes and keep sweetness minimal.

General Tips

• Dry your Brussels sprouts well — moisture prevents browning.
• If the pan dries out, add 1 tbsp olive oil or butter.
• This dish reheats well and tastes even better with a quick broil to re-crisp.
• Use SpiceWorld Minced Garlic to take your dish up a notch and save your fingers from smelling like garlic.

Thanksgiving looks different now than it used to, but these dishes help bridge the past and the present in a way that feels grounding. Cooking my dad’s butterscotch squash and adding Brussels sprouts for my mom lets me set a table that still includes them, even if the seats are empty. Food does that — it holds memory, it holds love, and it gives us a way to bring people forward with us.

Whether your table is full, quiet, chaotic, or a little bittersweet this year, I hope these recipes bring you comfort, connection, and something warm to pass around.

For other stress-free holiday hosting tips, check out our Thanksgiving guide.